Recipe for Barbecue Sauce (Whole Chile Pepper Book)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
6 x	Dried red New Mexican chiles, stemmed
4 x	Dried Tepins, Pequins or (?), stemmed, crushed (remove seed, dont like too much heat)
4 oz	Canned tomato sauce
1 tbl	Pickle relish (optional)
1 tbl	Chili powder -or-
2 tsp	Paprika -and-
1/2 tsp	Cumin -and-
1/2 tsp	Garlic powder
1 lrg	Onion, minced
2 x	Cloves garlic, chopped
2 tbl	Bacon fat or vegetable oil
8 oz	Catsup
5 tbl	White vinegar
4 tbl	Brown sugar
2 tsp	Dry mustard
2 tsp	Worcestershire

Instructions:

Instructions: Cover the chiles with hot water and let soften for 15 min. Put them in a blender and whirl until smooth with 1 c of the hot water. In a saucepan, saute the onion and garlic in the fat. Add the blended chiles and all the rest of the ingredients. Bring to a boil and lower the heat to low. Simmer 1/2 hour. Cool and then whirl in a blender until smooth.

NOTE: Something got cut off the 2nd ingredient-Glen

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